Rajas

Rajas

The word "rajas" just means "strips" but in Mexican cooking it refers to strips of chiles. The chiles are roasted, peeled, and cut into strips. After that the recipe can vary but normally they are sautéed with onions, herbs and seasonings. The cooked mixture is used as a condiment with meats or as a vegetable side dish

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Variations And Uses

As with all Mexican foods there are regional variations. In Oaxaca the rajas are made with charred chile de agua chiles, lime, onion, salt and oregano then served with meats, stews and enfrigoladas. In central Mexico they use the chile manzano, or the peron chile. (Diana Kennedy, Art of Mexican Cooking).

Rick Bayless shares several variations in his book Authentic Mexican. One easy version uses poblanos, onions, cream, herbs and broth. In his "favorite" recipe he combines roasted poblanos, onions, red bell peppers, garlic, broth and wine. This is a contemporary version.

rajas being sautéed with onions and seasonings

In addition to being used as a side dish, rajas are even used in tamales and tacos. This simple dish can be made ahead of time (the dish improves after it sits awhile).

Basic Chile Poblano Rajas

You can use different peppers or seasonings but this is a good basic recipe, by Rick Bayless.